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Crock Pot Creamy Cajun Chicken Pasta

Crock Pot creamy Cajun chicken pasta with tender chicken and a silky cream-cheese sauce that coats every noodle. Slow-cooked peppers, onion, and garlic build deep Cajun flavor, then penne gets tossed right in for an easy, weeknight-style meal.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun-American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 2 lb boneless skinless chicken breasts
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
Creamy sauce base
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 count red bell pepper, sliced
  • 1 count green bell pepper, sliced
  • 1 count small onion, diced
  • 3 cloves garlic, minced
Creamy finishing
  • 8 oz cream cheese, cubed
  • 0.5 cup heavy cream
  • 12 oz penne pasta, cooked separately
  • 1 Fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Season and slow-cook the chicken
  1. Rub the chicken breasts with Cajun seasoning, smoked paprika, and garlic powder, then place them in the slow cooker.
  2. Add cream of chicken soup, chicken broth, bell peppers, onion, and garlic on top.
  3. Cook on LOW for 4–5 hours (or HIGH for 2.5–3 hours) until the chicken is tender, with the sauce visibly bubbling around the edges.
Slice, melt, and combine
  1. Remove the chicken and slice into strips.
  2. Stir the cream cheese and heavy cream into the sauce until fully smooth and melted, until the mixture looks glossy and thick.
  3. Return the chicken strips to the sauce and add the cooked penne, tossing to coat so every noodle is covered.
Serve
  1. Serve immediately, garnished with fresh parsley and extra Cajun seasoning if desired.

Notes

For the smoothest sauce, fully melt the cubed cream cheese into the hot slow-cooker liquid before adding the pasta. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop or in the microwave with a splash of chicken broth. Freezing is not recommended because creamy sauces can separate when thawed. For a lighter option, use low-fat cream cheese and half-and-half in place of the heavy cream.